Guinea Fowl with raspberry vinegar

Step 1

Salt and pepper inside the guinea fowl, tie and bard with the bacon. Season the outside. In a casserole dish, over high heat, melt the butter, brown the guinea fowl, lower the heat, cover and cook for 30 minutes. Flambé with Armagnac and cook for a following 30 minutes.

Step 2

Meanwhile, in a saucepan over low heat, put the vinegar and raspberries (keep 4 for decoration) and sugar and cook for 10 minutes. Seive and reserve.

Step 3

Remove the bard and place the guinea fowl in a preheated serving dish. Deglaze the pan with the raspberry vinegar, reduce, add the creme fraiche and stir in 2 knobs of butter.

Step 4

Coat the guinea fowl in cream sauce, decorate with small bunches of lamb's lettuce and the 4 raspberries.

Step 5